Spinach Pockets

Nutritional Information

Per Serving

Calories588 calories

Fat24 g

Sat Fat12 g

Cholesterol100 mg

Sodium453 mg

Protein22 mg

Carbohydrate71 g

Fiber7 g

Iron3 mg

Calcium364 mg

November 2002

In a skillet, combine lemon juice, water, garlic cloves, and 1 teaspoon kosher salt. Bring to a simmer and cook spinach in batches until just wilted. Drain and set aside.Heat oven to 400° F. In a large bowl, combine the spinach, Parmesan, ricotta, scallions, egg, salt, and pepper. Mix well and set aside.Fold 1 sheet of phyllo in half crosswise and place on a lightly greased baking sheet. Brush the top with some of the butter. Top with another folded sheet and brush with more butter. Repeat one more time. Leaving a 2-inch border around the edges, place 1/4 of the spinach mixture at one end of the pastry. Roll up the pastry, tucking in the sides. Brush with more butter. Repeat to make 3 more individual pockets.Bake in the oven until puffed and golden, about 30 minutes.

Ingredients

Check2pounds spinach (or 3 10-ounce bags)

Check1/2cup freshly grated Parmesan

Check1/2cup ricotta cheese

Check2 scallions, trimmed and thinly sliced

Check1 egg

Check1 1/4teaspoons kosher salt

Check1/4teaspoon freshly ground pepper

Check1 1-pound package phyllo dough, defrosted (12 sheets)

Check3tablespoons unsalted butter, melted

Check1/2cup lemon juice

Check1/2cup water

Check3cloves garlic, thinly sliced

Directions

In a skillet, combine lemon juice, water, garlic cloves, and 1 teaspoon kosher salt. Bring to a simmer and cook spinach in batches until just wilted. Drain and set aside.

Heat oven to 400° F. In a large bowl, combine the spinach, Parmesan, ricotta, scallions, egg, salt, and pepper. Mix well and set aside.

Fold 1 sheet of phyllo in half crosswise and place on a lightly greased baking sheet. Brush the top with some of the butter. Top with another folded sheet and brush with more butter. Repeat one more time. Leaving a 2-inch border around the edges, place 1/4 of the spinach mixture at one end of the pastry. Roll up the pastry, tucking in the sides. Brush with more butter. Repeat to make 3 more individual pockets.